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Chilli and coriander prawn fritters

Reza Mahammad from Delhi Belly
For a luxurious snack or starter try Reza Mahammad's wonderfully tasty deep-fried king prawns, coated in a piquant batter

Chilli and coriander prawn fritters

Method

1. Place the prawns in a bowl and season lightly with salt. Add the ginger, garlic, turmeric, 1 tsp chilli powder, black pepper, a few pinches of chopped fresh coriander and the dried mint and mix well. Cover and marinate in the fridge for 20-30 minutes.

2. Meanwhile, mix together the chick pea flour, water, saffron milk and lime juice into a smooth batter. Beat in the remaining coriander, remaining chilli powder and egg white and season with salt.

3. Heat the oil for deep-frying in a wok.

4. Once the oil is hot dip the prawns into the batter and add to the hot oil. Deep-fry the prawns, moving them around so they don't stick to the pan, until they brown on all sides. Remove with a slotted spoon, drain on kitchen paper and serve at once.

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Serves: 4

Prep: 20 min, plus 20-30 mins marinating
Cook: 10 min

Ingredients
8 raw king prawns, peeled and de-veined
Salt
a pinch of crushed garlic
a pinch of crushed ginger root
1 tsp ground turmeric
4 tsp Chilli powder
a pinch of freshly ground black pepper
a bunch of fresh coriander, chopped
a pinch of dried mint
200g chickpea flour, sifted
50ml water
200ml Milk, infused with a pinch of ground saffron
juice of 1 lime
1 egg, white
vegetable oil, for deep-frying